Ok, Here is the deal. I make Sea Salt. I want to make better Sea Salt.
The problem is probably pretty simple for someone with the correct experience.
Sea water is composed of several components beyond Water and Sodium Chloride. Some of the other major players are Calcium, Potassium, Magnesium, and Sulfate. These other substances make the salt taste bitter. It's not a huge deal, but to a salt connoisseur it is noticeable.
How to extract pure NaCl?
Well, I boil down the seawater. Eventually it will reach a saturation point that Calcium Sulfate CaSO4 precipitates out. I can see this change physically as the water will turn "murky".
I then filter the Solid CaSO4 out of the water and continue to boil. NaCl is next solid to precipitate out.
[Here is where I need help]
When to stop precipitating NaCl and harvest? Needs to occur before Magnesium and Potassium based solids start precipitating. I cannot visually determine this point while producing the salt.
Now, I will repeat, I am not a chemist. I am standing on the shoulders of others before me. I've done much research into the topic and the averages are as follow.
1.) CaSO4 will begin precipitating out when sea water is reduced to 27-28% of its volume. (This is visible)
2.) NaCl will precipitate as the solution is reduced down to 10-12%
3.) Harvest Product
4.) Discard remaining liquid.
Will I need to know the exact individual percentages of magnesium, calcium, potassium in order to calculate when to stop producing NaCl?
I am just the type of person who likes to be a little more exact. I want to learn the math behind this process. Here is a great document that is almost exactly what I do:
http://nzic.org.nz/ChemProcesses/production/1H.pdf